When it comes to a big meal — like, say, Thanksgiving — balance is key to success is balance. I’m talking balance of flavors, timing, and healthiness, but, most of all, balance of the menu’s difficulty so there’s a mix of showy and simple recipes. This cranberry-sauce is the ultimate simplicity and flexibility because it can be made ahead or day of as needed, can be halved or doubled at will, and served hot, room temperature, or cold. So, go ahead and go big on the rest of the meal — the cran sauce will be waiting patiently for its humble cameo moment.

Citrus-Cranberry Sauce Recipe

Makes: about 2 1/2 cups (10 (1/8 cup) portions)

Total Time: 25 mins

Hands On Time: 10 mins

Ingredients

12 ounces fresh or frozen cranberries

1 cup orange juice

Zest of 1 orange

1/4 cup agave nectar (or honey)

1/4 teaspoon kosher salt

3 medium oranges or tangerines, peeled and segmented

Instructions

Combine all ingredients except the orange segments in a medium saucepan. Bring to a boil over high heat then reduce to low and simmer, stirring frequently, until slightly thickened, about 10 minutes. Remove from heat, stir in salt, and let cool until lukewarm.

Stir in oranges, season with freshly ground black pepper pepper, let cool, and serve at room temperature or cold.

Can be made up to 5 days in advance and stored refrigerated in an airtight container.

You Can Also Follow Me On

Hi there, thanks for stopping by! Just so you know, I'm no longer posting recipes and kitchen tips on this site. You can now find me at Salt & Wind a new online food and travel resource that I've created along with a fabulous group of contributors.